This cauliflower casserole is full of tender roasted cauliflower, sweet red pepper, and brown rice. This might sound a little funny, but this casserole came from nachos and took a lot of those ingredients.
Mixed in with the melted cheese, salsa is a good way to help hold things together. On top, crushed tortilla chips give a delightful texture.
The dish can be finished off with your own personal toppings or you can serve it with the garnishes that have been suggested.
– 1 medium head cauliflower, cored and sliced (1/2-inch; about 6 cups) – 1 medium white onion, sliced – 1 large red bell pepper, sliced (about 1 1/2 cups) – 1 medium poblano pepper, sliced – 2 tablespoons extra-virgin olive oil – 3 tablespoons lower-sodium taco seasoning – ¼ teaspoon salt
– 1 (15 ounce) can no-salt-added black beans, rinsed – 2 cups cooked brown rice – 1 cup frozen corn, thawed – 1 cup chunky salsa – 1 ½ cups shredded Mexican-blend cheese, divided – 3 cups unsalted corn tortilla chips, coarsely crushed – Loosely packed fresh cilantro leaves and tender stems, sliced jalapeño peppers, sour cream and/or lime wedges for garnish
Drizzle with the oil and toss. To get a single layer,. Stir vegetables once during roasting about 1/2 hour, or until browned and crisp at edges. Remove from oven; discard. Heat oven to 350 degrees. Spray 9x13-inch baking dish with cooking spray; lightly coat with it.
Place roasted vegetables in large bowl. Fold a half cup of the cheese, beans, rice, corn, and salsa in. Put into baking dish prepared. Sprinkle some tortilla chips on top. Sprinkle top of the dish with the remaining one cup cheese. Bake for 20 minutes covered with loose foil.